arabian cook

arabian cook : Spinach Pies


An enrgetic appetizer.
5 cups all purpose (plain) flour
1 tbls sugar
1 tbls salt
1 ½ cups of water
¾ cup vegetable oil
1½ kg (48 oz) fresh spinach
½ cup lemon juice
3 large onions, finely chopped
1 tspn salt
1 pinch of ground black pepper
2 tbls ground sumac (as desired)
¼ cup vegetable oil
1 tbls pomegranate thickened juice (as
desired)
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Prepare dough. Leave aside
and cover for an hour to rise.
Make sure dough doubles in
volume.
Filling: Remove roots and yellow
leaves from spinach. Chop finely
then wash well and drain, rub
with ½ tspn salt. Drain spinach
again with your hands to dry.
Mash the onions with remaining
salt. Add pepper and sumac.
Add spinach to onion, then mix
in oil and pomegranate. Put
aside.
Roll out dough using a rolling
pin till dough is as thin as
possible (5 mm). Invert a tea cup
on dough and press to have
equal circles.
Place a tbls of spinach filling on
each piece.
Bring up sides at 3 points to
form a triangular shape.
Press edges firmly with
fingertips to seal completely (put
flour on finger tips tohelp seal).
Place pies on oiled baking sheets. Bake in a
moderately hot oven (200° C) for 30 minutes.
Note: You can substitute spinach with unchopped
purslane leaves.



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